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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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I've been cooking curry chicken this way for a long time. This is my version of curried chicken. I have warn you that this is not very health conscious. I make this only once or twice a year, but it's so good and simple to make. Ingredients:
4 -6 fresh chicken thighs (with skin) |
2 cups unbleached all-purpose flour |
3 tablespoons curry powder |
2 (10 1/2 ounce) cans cream of chicken soup |
2 tablespoons butter |
1 1/2 cups milk |
Directions:
1. Wash chicken.
2. In a medium bowl combine flour and 2 Tablespoons of curry powder; mix well.
3. Coat chicken well with flour mixture.
4. In a large fry pan or cast iron pan melt butter on a medium heat. Do not burn butter.
5. When butter is hot add chicken to pan giving plenty room to turn chick easily.
6. After chicken is added to pan turn heat to medium high.
7. Fry chicken til done (about 20 minutes) flipping every 5 minutes.
8. When chicken is done remove chicken to large bowl or serving plate turn heat to low.
9. In a large bowl combine soup, milk and 1 Tablespoon of curry powder mix well.
10. Add soup to pan with chicken drippings; stir well and warm through.
11. Pour soup over chicken. I pour half the soup over the the chicken and save the other half for gravy for the whipped potatoes.
12. Serve hot. ENJOY.
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